Step 1

Preheat slow cooker on the low setting. Season the stew beef generously with salt and pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on the outside, then transfer it, with juices, to the slow cooker.

Step 3

To the slow cooker, add the stock, sherry, coconut aminos, vinegar, bell peppers, mushrooms, shallows, garlic, ginger, five spice powder, and red pepper flakes. Stir to combine, cover and cook for 6 hours.

Step 4

Add the snow peas and cook for an additional hour.

Step 5

Garnish the beef with green onions and sesame seeds.

Step 6

Serve over cauliflower rice or zucchini noodles, if desired. These are not included in nutrition information.